No-Bake Pumpkin Swirl Cheesecake

Instead of traditional pumpkin pie, try this pretty dessert for your holiday dinner. A narrow, thin-bladed spatula or a table knife works best for swirling the layers.



by 3  people


add your rating
add a comment
 
savings in
 
Ingredients
  • see savings
    On Sale
    3/4  cup 
    finely crushed graham crackers
  • see savings
    On Sale
    2   tablespoons 
    butter, melted
  • see savings
    On Sale
    1  8  ounce package 
    reduced-fat cream cheese (Neufchatel)
  • see savings
    On Sale
    1/2  cup 
    sugar or sugar substitute* equivalent to 1/2 cup sugar
  • see savings
    On Sale
    1/2  cup 
    fat-free milk
  • see savings
    On Sale
    2   teaspoons 
    vanilla
  • see savings
    On Sale
    1/2  teaspoon 
    finely shredded orange peel
  • see savings
    On Sale
    2  8  ounce package 
    fat-free cream cheese
  • see savings
    On Sale
    1  15  ounce can 
    pumpkin
  • see savings
    On Sale
    1   teaspoon 
    pumpkin pie spice
  • see savings
    On Sale
    1   envelope 
    unflavored gelatin
  • see savings
    On Sale
    1/4  cup 
    orange juice

Directions
1.
For crust, in a medium bowl, stir together crushed graham crackers and melted butter until crackers are moistened. Press mixture onto bottom of an 8-inch springform pan. Cover and chill while preparing filling.
2.
For filling, in a food processor or blender, combine the reduced-fat cream cheese, 1/4 cup of the sugar, 1/4 cup of the milk, the vanilla, and orange peel. Cover and process or blend until smooth. Transfer to a medium bowl; set aside.
3.
In a food processor or blender, combine fat-free cream cheese, pumpkin, remaining 1/4 cup sugar, remaining 1/4 cup milk, and the pumpkin pie spice. Cover and process or blend until smooth.
4.
In a small saucepan, sprinkle gelatin over orange juice; let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Stir 1 tablespoon of the gelatin mixture into the white cream cheese mixture and the remaining gelatin mixture into the pumpkin mixture.
5.
Pour pumpkin mixture over chilled crust in pan. Carefully pour white cream cheese mixture over pumpkin mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl pumpkin and white mixtures.
6.
Cover and chill overnight before serving. To serve, using a small sharp knife, loosen cheesecake from side of springform pan; remove side of pan. Cut into wedges. Makes 12 servings.
Make Ahead Tip
  • Prepare as directed through Step 5. Cover and chill for up to 24 hours. Serve as directed in Step 6.
Tip
  • *Sugar Substitute: Choose from Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow package directions to use amount equivalent to 1/2 cup sugar.
Nutrition information
Per Serving: cal. (kcal) 179, Fat, total (g) 7, chol. (mg) 23, sat. fat (g) 4, carb. (g) 19, fiber (g) 1, pro. (g) 9, sodium (mg) 331, Other Carb () 2, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
 Articles
Light & Luscious Lemon Cheesecake: An Alternative to Chcolate
...'re celebrating with lemon cheesecake instead; it keeps things seasonal by incorporating winter's citrus and stays... this lemon cheesecake recipe, because I've only ever had baked cheesecakes. This one forgoes eggs and relies... in the case of this cheesecake as lemon's vibrant, refreshing acidity plays the star role, supported... read more...
The Best Cheesecake for Easter and Any Other Night of the Week
...If you like dessert (who doesn't?!), then you know cheesecake is quite possibly the most perfect... something special. Cheesecake This all-purpose recipe gives the basics on a perfect cake. Once you... Cheesecake Why have just one dessert when you can enjoy the flavors of two? The topping of this cake tastes... read more...
how tos

shop our favorite products